Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/44850 |
Resumo: | Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relative inexpensive, generally recognized as safe (GRAS) ingredient and possess important biological, physical and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage and moderate electrical fields, high pressure, temperature, pH and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices. |
id |
RCAP_54f7aff31b7b267c4274071e77150edd |
---|---|
oai_identifier_str |
oai:repositorium.sdum.uminho.pt:1822/44850 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
|
spelling |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in foodWhey proteinsaggregationgelationNanostructuresNutraceuticalsEncapsulationScience & TechnologyWhey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relative inexpensive, generally recognized as safe (GRAS) ingredient and possess important biological, physical and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage and moderate electrical fields, high pressure, temperature, pH and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.Oscar L. Ramos, Ricardo N. Pereira and Clara Fuci~nos gratefully acknowledge their Post-Doctoral grants (SFRH/BPD/80766/2011, SFRH/BPD/ 81887/2011, and SFRH/BPD/87910/2012, respectively) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). All authors thank the FCT Strategic Project PEst-OE/EQB/LA0023/2013 and the Project “BioEnv— Biotechnology and Bioengineering for a sustainable world”, REF. NORTE07-0124-FEDER-000048, co-funded by Programa Operacional Regional do Norte (ON.2–O Novo Norte), QREN, FEDER.Taylor and FrancisUniversidade do MinhoRamos, Óscar L.Pereira, Ricardo N.Martins, Artur J.Rodrigues, Rui M.Fuciños, C.Teixeira, J. A.Pastrana, LorenzoMalcata, F. XavierVicente, A. A.20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/44850engRamos, Óscar L.; Pereira, Ricardo N.; Martins, Artur J.; Rodrigues, Rui M.; Fuciños, C.; Teixeira, J. A.; Pastrana, Lorenzo; Malcata, F. Xavier; Vicente, António A., Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Critical Reviews in Food Science and Nutrition, 52(7), 1377-1393, 20171040-83981549-785210.1080/10408398.2014.99374926065435http://www.tandfonline.com/toc/bfsn20/currentinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:11:12ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food |
title |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food |
spellingShingle |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food Ramos, Óscar L. Whey proteins aggregation gelation Nanostructures Nutraceuticals Encapsulation Science & Technology |
title_short |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food |
title_full |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food |
title_fullStr |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food |
title_full_unstemmed |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food |
title_sort |
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food |
author |
Ramos, Óscar L. |
author_facet |
Ramos, Óscar L. Pereira, Ricardo N. Martins, Artur J. Rodrigues, Rui M. Fuciños, C. Teixeira, J. A. Pastrana, Lorenzo Malcata, F. Xavier Vicente, A. A. |
author_role |
author |
author2 |
Pereira, Ricardo N. Martins, Artur J. Rodrigues, Rui M. Fuciños, C. Teixeira, J. A. Pastrana, Lorenzo Malcata, F. Xavier Vicente, A. A. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Ramos, Óscar L. Pereira, Ricardo N. Martins, Artur J. Rodrigues, Rui M. Fuciños, C. Teixeira, J. A. Pastrana, Lorenzo Malcata, F. Xavier Vicente, A. A. |
dc.subject.por.fl_str_mv |
Whey proteins aggregation gelation Nanostructures Nutraceuticals Encapsulation Science & Technology |
topic |
Whey proteins aggregation gelation Nanostructures Nutraceuticals Encapsulation Science & Technology |
description |
Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relative inexpensive, generally recognized as safe (GRAS) ingredient and possess important biological, physical and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage and moderate electrical fields, high pressure, temperature, pH and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 2017-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/44850 |
url |
http://hdl.handle.net/1822/44850 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Ramos, Óscar L.; Pereira, Ricardo N.; Martins, Artur J.; Rodrigues, Rui M.; Fuciños, C.; Teixeira, J. A.; Pastrana, Lorenzo; Malcata, F. Xavier; Vicente, António A., Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Critical Reviews in Food Science and Nutrition, 52(7), 1377-1393, 2017 1040-8398 1549-7852 10.1080/10408398.2014.993749 26065435 http://www.tandfonline.com/toc/bfsn20/current |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Taylor and Francis |
publisher.none.fl_str_mv |
Taylor and Francis |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1777303700284375040 |